When making *puris* or *parathas* in mustard oil, they often acquire a slight yellowish tint. This occurs due to the natural color and pungent aroma inherent in mustard oil. However, if you desire your *puris* to appear perfectly light, white, and ghee-like, you can easily achieve this by adopting a few simple kitchen tips.

**Why Does the Yellowing Occur?**
Mustard oil is naturally thick and yellow in color. When heated and used directly, it imparts its color to the dough. Furthermore, if the oil has not been processed properly, both its color and distinct aroma tend to persist.

**Tips for Making White and Puffy Puris**
1. **Prepare the Oil Correctly**
Pour the mustard oil into a *kadhai* (deep frying pan) and heat it over high flame until wisps of light smoke begin to rise from it. This process significantly reduces both its raw odor and deep color. Once this is done, lower the flame slightly before frying the *puris*.

2. **Blend the Oil**
If you desire a completely white finish, you can mix 1–2 teaspoons of refined oil or a small amount of ghee into the mustard oil. This lightens the color and also enhances the flavor.

3. **Proper Dough Preparation**
The dough for *puris* should be neither too stiff nor too soft. Adding a small amount of semolina (*suji* or *rava*) or a pinch of sugar to the dough improves both the color and texture of the *puris*.
Additionally, incorporating a little yogurt (*dahi*) into the dough results in *puris* that are whiter and softer.

4. **Use Milk Instead of Water**
If you use a little milk instead of water while kneading the dough, the *puris* will appear even brighter and more appealing. This is a simple yet effective technique.

5. **Maintain the Correct Frying Temperature**
The oil should be neither excessively hot nor too cool. Frying over a medium-high flame ensures that the *puris* puff up quickly and do not absorb excessive oil, thereby helping them retain a lighter color. 6. Do Not Fry for Too Long
If puris are fried for longer than necessary, their color begins to darken. The moment a puri puffs up and takes on a light golden hue, remove it immediately.

Special Tips for Parathas
When making parathas, do not let the griddle (tava) get excessively hot; furthermore, instead of mustard oil, use a light application of ghee or butter. This ensures the parathas remain light-colored and soft.

So, by adopting these techniques, you can prepare puris and parathas using mustard oil that are just as white and delicious as those made with ghee.

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